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醤油漬け（ブロッコリーのおかか醤油漬け）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

ブロッコリー : 1株
塩 : 小さじ1/4
ごま油 : 適量
water (for grilling) : 50cc
(A) water : 50cc
(A) Soy sauce : 大さじ2
(A) Mirin : 大さじ1
かつお節 : 1パック(4g)

Time required

15minutes

Procedure

1) ブロッコリーを切る 01:15
Separate the broccoli into florets.
Make an incision in the stem of the floret and split into easy-to-eat pieces.
Remove the hard part of the stem and skin, and cut into round slices of 5mm width.
2) 漬けダレを作る 03:27
(A)を混ぜ合わせる。
3) to steam 03:49
Add 1, salt and sesame oil to a frying pan and mix.
Add water (for grilling), cover and heat over high heat.
Bring to a boil, then steam over medium heat for 3 minutes.
4) 漬ける 06:12
Put warm 3 into 2 and mix.
Add bonito flakes, mix and marinate for 30 minutes.
Finished on a plate.

Point

・By adding salt before frying the broccoli, it will be moist and soft.
・It is good to put Step 2 in a large bowl.
・After steaming in step 3, taste and adjust to your preferred firmness.
・It can be stored in the refrigerator for 4 to 5 days when the heat is removed.
・By steaming the broccoli in a small amount of water instead of boiling it, the umami remains without becoming watery.
・Mix the mustard and wasabi in the marinade and add broccoli to create a different flavor.
・You can also mix it with a soft-boiled egg and eat it like a salad.